All-American Potato Salad
- Active Time 30m
- Total Time 30m
- 4 1/2 pounds red-skinned potatoes
1/3 cup canola oil
- 1/4 cup cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
1 1/4 cups mayonnaise
- 1/4 cup dill pickle juice
- 3 tablespoons coarse-grained Dijon mustard
- 6 large hard-boiled eggs, chopped
- 1 1/2 cups finely chopped green onions
- 1 cup finely chopped celery
- 3/4 cup chopped fresh parsley
- 1/2 cup chopped dill pickle
- 1/2 cup sliced pimiento-stuffed green olives
Working in 3 batches, cut potatoes into 3/4-inch cubes and steam until tender, about 10 minutes. Set aside.
Meanwhile, whisk oil, vinegar, salt and pepper in large bowl to blend. Add hot potatoes and gently toss until most of dressing is absorbed.
Stir mayonnaise, pickle juice and mustard in another large bowl to blend. Add all remaining ingredients and reserved potato mixture; toss to coat. Season to taste with salt and pepper. Cover and refrigerate.
Salad can be prepared 1 day ahead. Keep refrigerated.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
619 calories; 42g total fat; 179mg cholesterol; 984mg sodium; 52g carbohydrates; 6g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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